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Thursday, October 11, 2012

The Spaghetti Incident

Just like kale, which I posted about here, I wanted to try cooking another vegetable that I have never made before – spaghetti squash. To be quite honest, I thought it was too good to be true. How could something as hard as a squash form small little strands? And were they even tasty? More and more friends have been cooking with it, so I gave it a shot. It is now my go-to lunch meal or side dish with dinner.

Minerals: A cup of spaghetti squash also contains minerals such as manganese (0.2 milligrams) which is 8 percent of the required daily intake. This vitamin aids in the production of healthy bones, tissues, and even sex hormones. In terms of metabolism, it can regulate blood sugar, absorption of calcium, and the functioning of the nervous system. This veggie also contains potassium, magnesium, copper, iron, phosphorus, sodium, zinc, calcium and selenium.

Fiber: Per 1 cup serving, there is 2.2 grams or 9 percent of the required daily intake of fiber which will help you feel full, longer.

Calories and Carbs: 1 cup = 42 calories and 10 carbohydrates. If you don't add olive oil, like in my recipe, than this vegetable has zero fat.

Sautéed Spaghetti Squash with Garlic and Parsley

Wash the squash and poke several holes in the skin with a fork. Place on a pan and cook it whole in the oven for approximately 45 minutes to an hour at 375 degrees. Once done, take the squash out and let it cool until you are able to cut it in half, lengthwise. Place again in the oven for another 15 minutes.Again, let it cool and then remove the seeds. Pull apart the flesh to make the strings.In a separate pan, sauté 2 cloves of garlic. Once brown, place in squash and add a few pinches of fresh parsley. Once well mixed and warm, remove from heat and serve. Add parmesan cheese and enjoy.